Eggplant Enchiladas

from The Moosewood Cookbook, serves 6


  • 1 tablespoon olive oil
  • 1 cup onion, minced
  • 6 cups eggplants, diced
  • 1 teaspoon salt (possibly more, to taste)
  • black pepper
  • 2 tablespoons garlic, minced
  • 1 medium bell pepper, minced (any color)
  • 1 cup almonds, chopped, lightly toasted
  • 1 cup grated monterey jack cheese, packed
  • 12 corn tortillas
  • 1 jar of salsa


  1. Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
  2. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.
  3. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
  4. Remove from heat; stir in almonds and cheese.
  5. Preheat oven to 350°F.
  6. Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full jar of salsa over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot, with beans, rice, and green salad.
Posted on June 22, 2015 .